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INGREDIENTS

Servings
  •   Cake
  • 8 oz. unsalted butter
  • 14 oz. granulated sugar
  • 1 tsp. salt
  • 4 whole eggs
  • 12-3/4 oz. all-purpose flour
  • 2 tsp. baking powder
  • 8 oz. milk
  • 11-3/4 oz. SOUR PATCH KIDS Bitz
  • 1 tsp. lemon zest
  •   Icing
  • 8 oz. powdered sugar
  • 1-1/2 oz. pasteurized egg whites
  • 1-3/4 oz. SOUR PATCH KIDS Variegate
  • 1-3/4 oz. SOUR PATCH KIDS Bitz

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 620
Total fat 19g
Saturated fat 11g
Trans fat 0.5g
Cholesterol 105mg
Sodium 320mg
Carbohydrate 108g
Dietary fiber <1g
Sugars 75g
Added sugars 73g
Protein 6g
Vitamin D 2%DV
Calcium 4%DV
Iron 10%DV
Potassium 2%DV

DIRECTIONS

    Cake:
  1. Beat  butter, granulated sugar and salt with electric mixer fitted with paddle attachment until fluffy. Add whole eggs, 1 at a time, beating well after each addition. Add combined flour and baking powder alternately with milk, mixing well after each addition, beginning and ending with flour mixture. Stir in SOUR PATCH Bitz and zest.
  2. Divide  mixture among 12 well-sprayed mini Bundt cake molds. Bake in 350°F standard oven 20 min. or until wooden pick inserted in centers comes out clean. Cool in pans 10 min. Remove cakes from pans; cool completely on wire rack.
  3. Icing:
  4. Meanwhile,  combine powdered sugar, egg whites and Variegate in bowl with a spatula. Cover. Refrigerate until ready to use.
  5. For each serving:
  6. Drizzle  2 tsp. Icing over top of each cake. Sprinkle with 1 tsp. SOUR PATCH Bitz before icing sets.
  7. Note:

    The Icing makes more than needed for 12 cakes. Cover and refrigerate leftovers for use on other cakes, muffins, cookies, etc.

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